24 whole fresh chestnuts
Using a sharp knife, cut an X in the flat side of each chestnut. (This allows the shell to peel easily and prevents the nut from exploding during cooking.) Arrange nuts in a single layer in an ungreased baking pan. Bake in a 425 degree F oven for 15 minutes, tossing once or twice. Cool slightly; peel while warm.
Make Ahead Tip
Roast and peel chestnuts up to 2 days before using in stuffing. Store, covered, in the refrigerator.
Per Serving: cal. (kcal) 22, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 5, pro. (g) 0, sodium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet